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Fresh Spring Salad with Quinoa Muffins

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A light and satisfying lunch featuring a crisp fresh spring salad paired with fluffy quinoa muffins, perfect for busy days and nourishing meals.

Ingredients

Scale
  • 5 cups mixed salad greens (arugula, baby spinach, butter lettuce), washed and dried
  • 1 medium cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 4–5 radishes, thinly sliced
  • 1/4 cup fresh herbs (parsley and mint), chopped
  • 1 ripe avocado, sliced
  • 1 1/2 cups quinoa flour (about 6 oz)
  • 1/2 cup cooked quinoa (about 3 oz)
  • 2 large eggs, room temperature
  • 1/4 cup olive oil (2 fl oz)
  • 1/2 cup milk (4 fl oz), dairy or plant-based
  • 1/2 cup grated Parmesan cheese (about 1.75 oz), optional
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 scallions, chopped (white and green parts)
  • 1 tsp fresh thyme leaves
  • 3 tbsp fresh lemon juice
  • 1/4 cup extra virgin olive oil (2 fl oz)
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your muffin tin or line with silicone liners to prevent sticking.
  2. In a medium bowl, whisk together quinoa flour, baking powder, salt, and black pepper.
  3. In another bowl, beat the eggs, then add olive oil, milk, and grated Parmesan cheese. Stir in cooked quinoa, chopped scallions, and thyme leaves.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon until just combined, keeping the batter slightly lumpy to avoid toughness.
  5. Spoon the batter evenly into 10-12 muffin cups, filling about 3/4 full.
  6. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; if it comes out clean or with a few moist crumbs, muffins are done.
  7. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. While muffins bake, combine salad greens, cucumber, cherry tomatoes, radishes, and herbs in a large bowl and gently toss.
  9. In a small bowl, whisk lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until emulsified. Adjust seasoning to taste.
  10. Pour dressing over salad and toss just before serving to keep greens crisp.
  11. Serve the salad alongside warm or room-temperature quinoa muffins.

Notes

[‘Do not overmix muffin batter to keep muffins light and fluffy.’, ‘Use room temperature eggs and milk for better mixing and rise.’, ‘Cook quinoa ahead of time and fluff with a fork before adding.’, ‘Start checking muffins early to avoid overbaking.’, ‘Keep salad greens dry to prevent sogginess; use a salad spinner if possible.’, ‘Mix dressing just before serving to keep salad fresh.’, ‘For extra fluffy muffins, separate eggs and whip whites to soft peaks before folding in.’, ‘Quinoa flour can be made by grinding quinoa seeds if unavailable.’, ‘Vegan adaptation: replace eggs with flax eggs, use plant-based milk and cheese substitutes.’]

Nutrition

Keywords: spring salad, quinoa muffins, healthy lunch, gluten-free, vegetarian, easy recipe, fresh salad, wholesome meal

Find it online: https://avabake.com/fresh-spring-salad-with-quinoa-muffins-easy-healthy-recipe-for-lunch/